Spicy Sriracha Burger Recipe with Chili Aioli will knock your socks off! Delicious for a weeknight dinner and ideal for a fabulous summer BBQ!My dad quite likes foods with an Asian vibe. (Me too!)
So this year for his birthday, I made him this Spicy Sriracha Burger recipe! I could go on and on about how good this burger is, but I think “epic“ sums it up perfectly.
Okay here’s a little teaser . . . the burger itself is smoky from the grill and wonderfully spiced from the sriracha, fresh garlic and ginger.
Now, imagine this topped with crispy, sweet onions, drizzled with a creamy, delicious chili aioli. It simply doesn’t get better than this!
Do you remember the delicious Miso Marianted Black Cod I made for my dad’s birthday last year? You might also recall the Creamy Miso Noodle Soup we made recently that was inspired by his love of Japan. (And no, we’re not having a quiz! ;-))
- 1-1/2 tablespoons Sriracha sauce
- 1 tablespoon tamari or soy sauce
- 2 teaspoons honey
- 2 teaspoons fresh minced garlic
- 1-1/2 teaspoons fresh minced ginger
- 3/4 teaspoon sea salt
- 1-1/2 pounds lean ground beef I prefer organic, grass fed
- Grape seed oil
- Grape seed oil for the pan
- 1 cup thinly sliced shallots about 1/2 pound
- Sea salt and freshly ground black pepper
- 1 cup packed cilantro leaves roughly chopped
- 1 large bunch basil
- 4 Roma tomatoes cut into about 1/4-inch slices
- 1 medium-sized ripe avocado sliced thinly
- 4 of your favorite hamburger buns
In a small bowl, use a whisk or a fork to combine the Sriracha, tamari, honey, garlic, ginger, and salt. Add the beef to a large mixing bowl and pour in the Sriracha mixture. Use your hands or a large metal spoon, to mix everything together. Only mix until it's combined.
Shape the meat into 4 burgers, about 1 cup each. Place them on a plate, cover with plastic, and set them aside in the refrigerator.
Coat the bottom of a medium-sized skillet with grape seed oil and place it over medium-high heat. Once the pan is hot add the shallots and cook them, stirring a bit, until they are brown and crispy, about 5 minutes. Season them to taste with salt and pepper. Set aside.
Mix all of the ingredients together in a small mixing bowl. Set aside in the refrigerator.
Arrange the cilantro, basil, avocados and tomatoes on a large plate.
To grill the burgers, preheat your BBQ or stove-top grill. Remove the shaped burgers from the refrigerator and drizzle grape seed oil on both sides. When the grill is very hot, put on your burgers. You should hear a sizzling sound — if you don’t, wait! You won’t get a nice caramelization and “crust” on the burger if it’s not hot enough. Grill for about 4 minutes, then flip the burgers over and reduce the heat to medium-low. For medium rare, grill for about another 5 minutes or until the desired doneness. Place the cooked burgers on a plate and cover with foil.
While the grill is still hot, add the hamburger buns to it, round side up. Grill just until they are slightly marked and are warm, about 1 minute.
To assemble, spread a generously portion of the aioli to each side of the grilled bun, then add a burger, about one fourth of the shallots, cilantro, basil, avocado and tomato slices. Close it up and there you have it!
If time permits, you can make homemade aioli! Here's how!